HungryEditor asked a few friends and beverage industry insiders to share a recipe for their take on Piña Colada. Some are classic interpretations, while others are creative interpretations. Either way you will have plenty of options to try and drink. This two-part series will make you want to test your watering skills and make these drinks all year long.
The first recorded Piña Colada dates back to 1954 in Puerto Rico. Created at the Caribe Hilton by waiter Ramón “Monchito” Marrero as a welcome drink for guests. At first it was made of non-alcoholic materials and in a shaker because mixers did not exist at that time. Years later, Marrero added local rum and in 1978 Piña Colada was named the official drink of Puerto Rico.
Caribe Hilton Original Piña Colada
2 oz rum
1 ounce coconut cream
1 ounce heavy cream
6 ounces pineapple juice
crushed ice cup
Mix the rum, coconut cream, heavy cream, and pineapple juice in a blender. Add ice and blend for 15 seconds. Served in 12 oz. Glass and garnish with fresh pineapple and cherries.
0.75 oz Stig’s Plantation Pineapple Rum
0.75 oz Rum Clement VSOP Agricole Rum
0.5 oz rum Wray & Nephew Overproof
1.5 oz of unsweetened coconut milk
0.5 oz* Fresh Maui Golden Pineapple Syrup
0.5 oz** Demerara Cinnamon Syrup
0.5 oz fresh lime
3 dashes Tiki Peters
Garnish: grated fresh cinnamon, dried pineapple, pineapple fronds, cinnamon stick.
Mix all ingredients in a shaker, add ice, and quickly shake vigorously. Throw out the made of glass and top with crushed or pebbled ice. Fresh grated cinnamon, dried pineapple, and fresh pineapple fronds are finished off.
Fresh Pineapple Syrup: Squeeze a fresh pineapple over a low heat, then drain. Add equal amounts of pineapple juice to the granulated white sugar by weight. Stir until dissolved. No heat needed.
** Demerara Cinnamon Syrup: Mix 25 grams of ground cinnamon with 32 ounces of water. Bring the mixture to a boil and simmer for 10 minutes. Remove from the heat and filter the cinnamon sticks. While the water is still hot, whisk together equal amounts of demerara sugar by volume. Stir until the sugar dissolves.
“Here’s a fun piña colada party. It was inspired by a trip I took to Mexico where they served us piña coladas with freshly grated cinnamon on top. I really liked the flavor of the cinnamon with the coconut and pineapple.”
— Mary Howe, director of the Bar at Pacific’o on the Beach
50ml Plantation dark rum infused with pineapple for 3 days
15 ml yellow Chartreuse
90 ml coconut milk
30 ml coconut cream
30 grams pineapple chunks
1 dried pineapple pizza
Edible gold flakes
1 Pinka Pineapple Pizza
Plant the rum and pineapple on the farm by cutting the pineapple into pieces and leaving it in the rum for 3 days. Soak the pineapple in the blender. Add all ingredients to a shaker. Double shake and pour. Garnish with pinca pineapple and dried pineapple. Decorate with gold foil. Enjoy!
The La Botica team in Las Ventanas al Paraiso tells me that the history of the Piña Colada dates back to the early 19th century where legend has it that the Puerto Rican pirate Roberto Cofresí, also known as “El Pirata Cofresí” in Caribbean folklore, made a drink where he mixed white rum, pineapple juice, and coconut milk. India. La Botica’s version highlights the white and gold colors due to the beautiful golden flashes of the sun that one experiences when walking through the property.
Shake piña colada
3 oz fresh pineapple juice
1 ounce coconut cream
0.50 oz fresh lemon juice
2 ounces dark rum
Slices of pineapple, for garnish
In a cocktail shaker with ice, mix all ingredients. Shake until cool. Pour into a cup. Garnish with pineapple slices.
*For a frozen version, blend all ingredients in a blender with ice.
Camille Wilson is the author and founder of The Cocktail Snob.
2 oz Bao Maui vodka
3 oz dolly pineapple juice
3 oz real coconut puree
1.5 oz Hāmākua Coast Premium Ube . Syrup
Garnish: fresh pineapple and purple orchid
Mix pineapple juice with coconut puree, vodka and ice. Cover the inside of a highball glass with the Hāmākua Coast Premium ube syrup. Pour the blended cocktail into the painted glass. Garnish with fresh pineapple and purple orchids.
Hāmākua Holiday is available at Quiora Waikiki and resort pools at The Ritz-Carlton Residences, Waikiki Beach.
1.5 ounces Cachaça (Novo Fogo Plata preferred)
0.5 ounces Amontillado Sherry (preferably Lustau)
0.5 oz of rich cane syrup*
1.75 ounces Avocado and Coconut Peas**
Mix all ingredients together in a mixing bowl and add 1 teaspoon of crushed ice. Pulse until ingredients are aerated and slightly softened, then pour into a Collins glass over more crushed ice. Garnish with dried citrus, freshly grated cinnamon, or nutmeg if you prefer.
Rich cane syrup:
2 parts of cane sugar
1 part water
Make sure the water is boiling and then add the sugar. Stir well until the sugar dissolves and the mixture comes back to a boil. This ensures that none of the sugar will separate or crystallize. Let cool, then bottle and date. Keeps well in the refrigerator for up to a month.
** Avocado and Coconut Peas:
90 grams avocado (half an avocado)
90 gm lemon juice
90 grams granulated white sugar
45 grams of water
a pinch of salt
pinch of citric acid (optional)
236g coconut milk (preferably Thai coconut milk)
Mix hot water and sugar together and stir until completely combined. Add the rest of the ingredients and blend with an immersion blender until smooth. Drain, then add the coconut milk to the mixture and stir well. Label and date and refrigerate for 4 days at most.
Kitty Bernardo created this drink while they were in Leyenda for their summer 2021 menu. They are currently bartenders at both Subject and Goto Bar on the Lower East Side. You can find her on Instagram @viddy_kitty.
Loosely based on Piña Colada, Lolo Avô is a great twist on avocado Milkshake many Filipinos consider a sweet summertime treat. It usually consists of blended sugar, ripe avocado, milk and ice – I wanted to make a cocktail inspired by these humble ingredients with which to share my culture and my story. Lolo Avô blends avocado with Cachaça, a reed-based spirit with a distinct herbal/floral note that works well with the fruit’s richer, silkier texture than the usual white rum most use in traditional Piña Colada. A touch of Amontillado Sherry adds flavor and saltiness that works well to bring out more of the coconut flavor that everyone loves so much.
As for the name, it is derived from the Tagalog word for “grandfather” and short for avocado, as it was Lulu who passed on this recipe to my mother, who in turn passed it on to me. My Lolo was a foodie ahead of his time, he and Lola brought our family to the US from the Philippines and opened up our tastes to more than just the food we were so familiar with cooking at home. In Filipino homes, it is common to ask “Have you eaten yet?” as a greeting instead of “How are you?” Because we believe that our food is to be taken care of and truly nourished by soul and body. Funnily enough, add an accent to “avoid” and it turns into the Portuguese word for “grandfather” as well, in an unexpected way connected to the Brazilian roots of cachaca in this drink.
On my own behalf and on behalf of Lulu, who undoubtedly wanted me to share this with you, I welcome you to make this drink yourself. It’s by no means a traditional piña colada, but even if the ride takes a little longer, we can still enjoy it together.”
2 parts Malibu
1 part coconut cream
1½ parts pineapple juice
½ parts lemon juice
½ parts vanilla syrup
Shake the ingredients together. Strain on fresh ice. Garnish with pineapple and fronds.
Jane Dinger is the National Expert for Pernod Rijkaard.
Peña Korn Lada
1.5 oz cognac feran
1.5 oz pineapple juice
1 ounce of corn milk*
.5 oz lemon juice
.25 oz Cinnamon Syrup**
Pinch of tamarind salt
Add all ingredients to a shaker with ice and pour everything into a hurricane glass. Put more crushed or pebbled snow. Garnish with pineapple leaves and baby corn.
* Corn Milk: Remove the kernels from one piece of corn for each cup of water used to get the required amount. Mix corn and water together at high speed, then drain well to remove solids.
** Cinnamon Syrup: You will need equal amounts of sugar and water plus three cinnamon sticks for every cup of water used. Bring water with cinnamon to a boil, then simmer for 15 minutes. Strain and mix with sugar until completely dissolved.
Chris Patino is a partner at Raised by Wolves.
1 ounce liqueur of Baileys Colada Irish Cream
3/4 oz Captain Morgan White Rum
1 ounce fresh pineapple juice
1/2 ounce fresh lemon juice
1/2 ounce of cinnamon powder
5 basil leaves
Fresh grated nutmeg
Cranberries in the bottom of a tall glass of Collins. Mix remaining ingredients in a cocktail shaker with ice. Shake until cool. Strain into a Collins glass over crushed ice. Top with hibiscus tea and enjoy!
Spiced Rum Piña Colada
1 portions seasoned Bahar Jerry Rum
1 part coconut cream
¼ pineapple juice
Mix all ingredients in an empty mixing cup and shake. Add ice and shake again vigorously. Strain into a large ball, tiki glass, or pineapple and fill with ice. Garnish with fresh pineapple, maraschino cherries and toasted coconut flakes.
2 ounces of Bacardi Coconut
1.5 oz * Guanabana Mix
0.5 oz pineapple juice
0.25 oz lemon juice
0.25 oz Blue Curacao
Shake all ingredients vigorously, pour into a coupe. Garnish with dried pineapple.
Guanabana mix recipe: 2.5 cups guanabana puree 3 cups water 1 cup coconut syrup (same formula for Cuban forest syrup) 1/2 teaspoon citric acid
David Ponce de Leon’s recipe at the Collada Shop.
1.5 oz Bacardi Coconut
0.5 oz spiced bacardi
1.5 oz pineapple juice
0.75 oz honey spiced syrup*
0.5 ounce of lime
1 teaspoon Coco Lopez
Shake all ingredients vigorously, and pour into a Collins glass over fresh ice. Garnish with grated nutmeg.
* Honey syrup recipe: Boil a cup of water and bring the mixture to a boil. Add 15 allspice, 10 cloves and ½ teaspoon ginger powder and let it simmer for 15 minutes before letting it cool. torsion. Add 3 cups of honey.
Recipe by Richard Sterling, guest waiter at the Colada Store.
1 ounce of Bacardi Tropical
1 oz Soon Hari Soju Yogurt
0.5 oz SOON Hari Citrus Soju
1.5 oz pineapple juice
1 oz coconut syrup*
Shake all ingredients vigorously and pour into a rock glass over fresh ice. Decorate with a dried lime wheel.
Coconut syrup: Put one part of the sugar and one part of the coconut water in a bowl. Bring the mixture to a boil and then simmer for 10 minutes.
Recipe by Jeffrey Chang, guest waiter at Colada Store.
Stay tuned for the second part of the recipes for Piña Colada.